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首页> 外文期刊>Journal of the Institute of Brewing >Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory
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Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory

机译：在实验室和热带温度控制下在热带条件下商业化制高粱品种的质量评估

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摘要

A sorghum variety was supplied as commercial malt and as an unmalted cereal by a maltster. The commercial sample had been malted in a tropical country. Sub-samples of the unmalted cereal were malted in the laboratory under controlled germination temperatures of 28℃ and 30℃. Laboratory and commercially malted sorghum were studied for their brewing qualities. The α-amylase development in sorghum malt was enhanced when germination was carried out at the higher temperature of 30℃ rather than at 28℃. Hot water extract (HWE) was more variable. With infusion mashing, results showed a significant difference for germination time (3-6 days), but no significant difference relating to germination temperature. With the decantation mashing method the reverse was observed. The low numerical values of HWE obtained from sorghum malt in the infusion mashing process confirmed that this process is not suitable to produce optimal extract development from malted sorghum. The 28℃ germinated sorghum released more FAN products into the worts than the 30℃ malt, using both the infusion and decantation methods. With regard to the parameters tested, commercially malted sorghum gave lower analytical values than laboratory malted sorghum. It was also observed that variations in malting temperatures and mashing processes can cause unexpected variations in the analyses of sorghum malt. These findings suggest that careful process control is required during the malting and mashing of sorghum.
机译：高粱品种既有商品麦芽，也有未经麦芽的麦芽糊。商业样品已在一个热带国家制成麦芽。在控制发芽温度为28℃和30℃的条件下，将未发芽谷物的子样品在实验室中发芽。研究了实验室和商业发芽的高粱的酿造品质。当在高于30℃而不是28℃的高温下发芽时，高粱麦芽中的α-淀粉酶发育增强。热水提取物（HWE）的变化更大。使用浸液捣碎时，结果显示发芽时间（3-6天）有显着差异，但发芽温度没有显着差异。用倾析糖化法观察到相反的情况。从高粱麦芽中浸制糖化过程中获得的HWE数值较低，证实了此过程不适合从麦芽高粱中产生最佳提取物。使用注入和倾析方法，发芽到28℃的高粱比30℃的麦芽释放出更多的FAN产物。关于所测试的参数，商业麦芽高粱的分析值低于实验室麦芽高粱。还观察到麦芽温度和糖化过程的变化会导致高粱麦芽分析中的意外变化。这些发现表明，在高粱的制麦芽和糖化过程中需要仔细的过程控制。

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